Texan Chili with Roasted Corn and Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Texan chili featuring roasted corn and black beans with smoky spices, inspired by the fun and educational Texas Wild! exhibit. This american-inspired beef ready in about 55 minutes pairs ground beef, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a large pot over medium-high heat and add 2 tbsp olive oil. Once hot, add 1 lb ground beef and cook for 6-8 minutes, breaking it up with a spoon until browned and no longer pink.
  2. Step 2: Add 1 medium diced yellow onion, 4 minced garlic cloves, and 1 diced red bell pepper to the pot. Sauté for 5 minutes until the vegetables are softened and fragrant.
  3. Step 3: Stir in 2 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute to toast the spices.
  4. Step 4: Add 1 cup roasted corn kernels, 1 can (15 oz) black beans drained and rinsed, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups beef broth to the pot. Stir well to combine.
  5. Step 5: Bring the chili to a simmer, reduce heat to low, and cover. Let it cook gently for 30 minutes, stirring occasionally, until the chili thickens and flavors meld.
  6. Step 6: Taste and adjust seasoning if needed. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
  7. Step 7: Serve hot with lime wedges on the side for squeezing over the chili.

Frequently asked questions

How long does Texan Chili with Roasted Corn and Black Beans take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Texan Chili with Roasted Corn and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Texan Chili with Roasted Corn and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Texan Chili with Roasted Corn and Black Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Texan Chili with Roasted Corn and Black Beans?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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